and, although I didn't have any I thought a dollop of natural yoghurt would have been nice - added after it had come out of the oven.

Method:For the dough I mixed all the ingredients and kneaded in the mixer for around 8 minutes with the hook attatchment. I then covered with plastic wrap and left it for an hour or so until it doubled.

Whilst the dough was doing its thing I cooked off the mince in some olive oil, added the spices and then the tinned tomatoes and salt to taste. I let the liquid reduce until I had quite a thick mix and then I added the cooked spinich.

To assemble, I found it easier to roll the dough out on the bench to get the shape and then I transferred it to the baking sheet before adding the toppings.

I spread about a tablespoon of pizza sauce onto the dough, leaving about a 1 inch border, added the beef mix, chopped tomatoes and cheese, crimped the edges as shown in the first pic, brushed with olive oil and then baked for about 10mins at 220 degrees celcius.

After it came out the oven I added fresh coriander/cilantro.These quantities made 4 pizza's.

These pizzas look wonderful. When you say you "crimp" the edges, are you flipping the edge of the dough back over towards the toppings or are you simply indenting the edge of the pizza with your fingers?

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